Snook Recipes

Ceviche or sashimi. I like this one too...

Barbecue Snook

1 snook, whole & cleaned
3 bay leafs

1 sliced clove of garlic

4 slices of lemon

The juice of a single lemon

About ½ cup olive oil, extra virgin is best Salt and pepper to taste


In each side of the fish, cut four slits.
In each slit, put a bay leaf, a ½ lemon slice and some of the sliced garlic.

Salt the fish liberally and drizzle with lemon juice and some olive oil.

Allow to sit for one hour (at least) before putting on the BBQ.

Use a charcoal or wood fired kettle. Gas grills just will NOT do it for this one.

During the cooking time, brush on a mixture made of the remaining garlic, oil and lemon juice.

If you want to impress someone, add a sprig of fresh rosemary, oregano or basil.

As the fish is cooking, drizzle some of the olive oil over it to keep the skin moist.

Saute the remainder of the sliced garlic clove with white wine and parsley for about 3 to 4 minutes.

Remove from heat and add the juice of a single lemon.

Serve this sauce COLD with the hot fish. Far an extra treat, serve with a salad.

Replies

  • Go MongoGo Mongo Posts: 2,107 Captain
    I tried baking the snook fillets last time (too long ago). It turned out pretty good and was a nice change from the usual fried or blackened fish we usually do. Went something like this....

    Lay fillets on non stick baking dish,
    season lightly with salt and pepper,
    pour melted butter over fillets,
    sprinkle italian bread crumbs over the top,
    bake uncovered at 350 until done.
    Add some graded cheese and a lemon wedge.

    Rather simple as I'm not a great cook.

    Im going to break out the forman grill and bacon for next time. Sounds amazing.
    “Every day is a new day. It is better to be lucky. But I would rather be exact. Then when luck comes you are ready.”
    ― Ernest Hemingway, The Old Man and the Sea

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